Chipotle Tofoo Taco, with Quick Pickled Onion, Charred Corn, Lime and Coriander Salsa

Serves 1 • Prep 15 min • Cooking 5 min
Vegan
Get this stuff
  1. 50g Naked Tofoo, sliced
  2. 10g red onion
  3. 1/4 tsp chipotle paste
  4. 1 corn taco
  5. 10g lettuce
  6. 1 tsp hot sauce
  7. Lime zest to garnish
For the Salsa
  1. 12g sweetcorn
  2. 1g red chilli, deseeded and diced
  3. 2 sprigs coriander, chopped
  4. 1/4 lime, zested
  5. 5g tomato, deseeded and diced
  6. 5g red onion, diced
  7. 2g spring onion, sliced
  8. Juice of 1/4 lime
Do this stuff
  1. Slice and quick pickle the red onion in 1 tbsp of white wine vinegar for 10 mins.
  2. Pan fry the Tofoo in oil for a few minutes on either side, until it turns a golden colour, brushing with the chipotle as it cooks.
  3. To make the Salsa, char the corn in a dry pan, combine all the salsa ingredients and add some lime juice (reserving a little to squeeze over the finished Taco before eating).
  4. Over a medium heat, warm the taco in a dry pan for a few minutes.
  5. To assemble the taco, place the lettuce & Tofoo on the taco, followed by the pickled red onion, the charred corn salsa, lime juice, hot sauce and lime zest. Wrap and eat.
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